This vegan wild rice mushroom soup is a warming, savory bowl of vegetables, tender wild rice, and a creamy plant-based broth. It’s hearty enough for a main course and comforting on chilly days.
Reasons You’ll Love This Recipe
Wild rice mushroom soup is a great choice for home cooks who want a simple, flavorful, plant-based meal. Key benefits include:
- Vegan & Plant-Based: No meat, dairy, or eggs—entirely plant-based while still rich and satisfying.
- Gluten-Free: This recipe uses wild rice and naturally gluten-free ingredients.
- Creamy Texture: Full-fat coconut milk adds creaminess without dairy.
- Make-Ahead Friendly: Stores well in the refrigerator for up to five days and freezes for up to three months.
Ingredient Notes
This cozy wild rice mushroom soup uses straightforward pantry and fridge staples.
Mushrooms: Use small, mild varieties such as baby bella, cremini, or white button mushrooms. Slice them so they cook evenly and release savory flavor.
Rice: A wild rice blend is recommended for the texture and nutty flavor it contributes; the cooking time and liquid ratios assume a wild rice or wild rice blend.
Greens: Baby spinach adds color and nutrients at the end of cooking. Kale is a sturdier substitute if you prefer.
Broth & Seasoning: Vegetable broth provides the soup base. Salt, black pepper, and a pinch of crushed red pepper flakes give balanced flavor and a subtle heat.
See the ingredients list in the recipe card below for exact quantities.
Recipe Variations
Make it creamier: Stir in an additional 1/2 cup of plant milk (oat or almond) for a neutral flavor, or more coconut milk if you like a richer, slightly sweet finish. You can also blend 1/4 to 1/2 of the soup for a thicker, creamier texture.
Lower the sodium: Use low-sodium vegetable broth and reduce or omit added salt to control sodium content.
Spicy option: Increase crushed red pepper flakes by 1/4 to 1 teaspoon for more heat.
Swap the greens: Replace spinach with chopped kale for a heartier bite; add the kale toward the end and simmer a few minutes longer until tender.
Add protein: For extra plant protein, stir in a cup of cooked white beans when you add the broth or just before serving.
Step-by-Step Instructions
1. In a large pot, heat the olive oil over medium-low heat. Add diced yellow onion, chopped celery, and chopped carrots. Sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes.
2. Add sliced mushrooms and continue to sauté for 2 to 3 minutes so the mushrooms release their moisture and develop flavor.
3. Stir in the wild rice, salt, black pepper, and crushed red pepper flakes. Pour in the vegetable broth, bring to a gentle simmer, then cover and cook for about 30–35 minutes or until the rice is tender.
4. Remove the pot from the heat. Stir in the coconut milk and baby spinach until the greens wilt. Taste and adjust seasoning as needed. Let the soup cool slightly before serving.
How to Store
Refrigerator: Cool the soup completely, then store in an airtight container for up to five days.
Freezer: Transfer cooled soup to freezer-safe containers or silicone molds (portion-sized) and freeze for up to three months. Thaw in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens after chilling, add a splash of broth or plant milk while reheating to restore the desired consistency.
Related Vegan Soup Recipes to Try
-
Vegan Pumpkin Soup -
Spinach White Bean Soup
-
Butternut Squash Apple Soup
-
Roasted Red Pepper Soup
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Wild Rice Mushroom Soup
A creamy, savory vegan wild rice mushroom soup made with vegetables, a nutty wild rice blend, and coconut milk for richness.
Equipment
- 1 large pot
Ingredients
- 1 yellow onion, diced
- 4 ribs celery, chopped
- 4 large carrots, chopped
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8 cups vegetable broth
- 1 1/2 cups wild rice blend
- 1/2 cup full-fat coconut milk
- 2 cups baby spinach
Instructions
- Heat olive oil in a large pot over medium-low heat. Add diced onion, chopped celery, and chopped carrots. Sauté for about 5 minutes, stirring frequently, until softened.
- Add sliced mushrooms and cook for an additional 2–3 minutes until the mushrooms begin to release moisture.
- Add the wild rice, salt, black pepper, and crushed red pepper flakes. Pour in the vegetable broth, bring to a simmer, cover, and cook for 30–35 minutes or until the rice is tender.
- Remove from heat and stir in the coconut milk and baby spinach until the spinach wilts. Taste and adjust seasoning. Serve warm.
Notes
This soup keeps in the refrigerator for up to five days and freezes well for up to three months. Nutritional values are approximate and will vary depending on specific ingredients and brands used.
Nutrition (per serving, approximate)
- Calories: 295 kcal
- Carbohydrates: 39.8 g
- Protein: 14.5 g
- Fat: 9.5 g
- Sodium: varies with broth used